Grilled-Vegetable Herb and Goat Cheese Sandwiches

Name: Grilled-Vegetable Herb and Goat Cheese Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 cloves garlic minced; 1 cup sundried tomatoes oil-packed, drained and finely chopped; 1/2 cup basil leaves, fresh and chopped; 1 tablespoon tarragon leaves fresh chopped; 1 tablespoon thyme fresh and chopped; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper freshly ground; 2 each zucchini ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces; 2 each japanese eggplants ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces; 12 1/2 ounces bread, french baguette sliced in 1/2 lengthwise; 6 1/2 ounces goat (chevre) cheese at room temperature; 1 1/2 cups baby spinach

Servings: persons

1/2 cup olive oil
2 cloves garlic minced
1 cup sundried tomatoes oil-packed, drained and finely chopped
1/2 cup basil leaves, fresh and chopped
1 tablespoon tarragon leaves fresh chopped
1 tablespoon thyme fresh and chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
2 each zucchini ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 each japanese eggplants ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
12 1/2 ounces bread, french baguette sliced in 1/2 lengthwise
6 1/2 ounces goat (chevre) cheese at room temperature
1 1/2 cups baby spinach

1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper.
3
Place 2 tablespoons of the mixture in a medium bowl.
4
Add the zucchini and eggplant and toss until coated.
5
Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender.
6
While the vegetables are cooking, spread the olive oil mixture on the baguette halves.
7
Using a spatula spread the goat cheese over the olive oil mixture.
8
Place the cooked vegetables on the bottom half of the baguette.
9
Arrange the spinach on top of the vegetables.
10
Place the top half of the baguette over the filling.
11
To serve, cut the baguette into 4 sandwiches.
12
Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup olive oil, 2 cloves garlic minced, 1 cup sundried tomatoes oil-packed, drained and finely chopped, 1/2 cup basil leaves, fresh and chopped, and more.

Yes, Grilled-Vegetable Herb and Goat Cheese Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!